I love to eat dishes prepared with raw food
2 Cups Chilled Water
1/2 cup Strawberries
1/2 Lemon
1/2 Cup Frozen Strawberries
1 tsp. Rapadura or Raw Honey
In a blender, pour the chilled water, add strawberries and juice of the lemon. Add sweetener, mix and adjust to taste.
Dorit’s book: Celebrating Our Raw Nature
1 c. Water
Sprig Spearmint
1/2 Lemon (juiced )
Ice
1 tsp. Rapadura or Raw Honey (to taste)
Mix all ingredients in blender on low setting. Serve chilled.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
1 Green Papaya, sliced, seeds removed
2 Cups Coconut water
1 Red Delicious Apple, quartered
1/2 tsp. Lime Juice
Mix all the ingredients at high speed in a blender. Serve in wine glasses or champagne flutes.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
2-3 Heirloom Tomatoes, very ripe
1 Cucumber
2 stalks Celery
1/2 tsp. Lime Juice
Put celery and cucumber though the hopper. Pour the juice in a blender. Add tomatoes and lime juice and serve. Or place all the ingredients along with some water in a powerful blender, mixing at high speed. Chill before serving.
Dorit’s book: Celebrating Our Raw Nature
7-9 Cucumbers, sliced thin
3/4 Cups Apple Cider Vinegar
1 1/2 tsp. Sea salt
2 Carrots, shredded
2 Scallions, diced
4 Stalks Celery, thinly sliced
2 stalks Fresh Dill
1/3 Cup Stevia (optional)
Combine stevia, vinegar and salt to desired taste. Place the vegetables in a bowl and add the vinegar mixture and refrigerate for one to two hours. Garnish with the scallions and dill prior to serving.
Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/
2 Cucumbers (preferably the Orient Express variety)
1/4 c. Udo’s Choice Oil or Grape Seed Oil
1 tsp. Powdered Stevia or Agave (optional)
1 c. Dulse or Arame seaweed (pre-soaked and drained)
1 T. Nama Shoyu
1/8 c. Umeboshi Vinegar
dash Cayenne Powder
Slice cucumbers thinly using a mandoline, Saladacco or Spirooli. Put in glass salad bowl along with drained sea vegetables. Add the rest of the ingredients and mix well. Allow to marinate for 2-4 hours before serving straight from the refrigerator.
Dorit’s book: Celebrating Our Raw Nature
2-4 Frozen Bananas
Vanilla (to taste)
1 Cup Frozen Almonds (already soaked and dehydrated before freezing)
In Champion, Samson or Green Star Juicer, using blank screen, alternate putting bananas and almonds through using plunger to help it move. Use a chilled serving dish and mix with vanilla. Serve immediately.
For other recipes by Dorit see
Dorit’s book: Celebrating Our Raw Nature
2 Cups Tomato, chopped
1/2 tsp. Fresh oregano
1 Cup Sun dried Tomatoes, soaked and chopped
dash Celtic Sea salt
Dash Fresh mint
1/2 tsp. Basil
2-4 Cups Water
Put all ingredients in a Blendtec blender, mix well and serve.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
Coconut is good for you. How about this recipe for coconut custard to satisfy that new coconut craving! Robert
2 Cups Flesh of Young Thai Coconuts
4-6 T. Agave
2-3 T. Almond butter
1 T. Raw Coconut Butter (Oil) (optional)
Mix all ingredients thoroughly until smooth and creamy in a Blendtec or Vitamix Blender or other very powerful blender. Add some coconut water if necessary. You might need to use a plunger here. When thoroughly mixed to a custard consistency, serve immediately or place in refrigerator until ready to serve.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature